Delicious every day, Authentic water boils the practice of fish of pickled Chinese cabbage, how is the most authentic practice solution

Authentic water boils the practice of fish of pickled Chinese cabbage, how is the most authentic practice solution _ done delicious

This water boils fish of pickled Chinese cabbage, it is the small hot version that child taste suits after reforming. Bright of pickled Chinese cabbage is fragile dainty, cruelly oppress is silky and delicate, pickled Chinese cabbage and cruelly oppress are perfect be united in wedlock, acid is sweet delicious! Hemp is hot in microstrip pleasant is bright, small hot not be bored with, a when can calls flavour great fish slippery Shang Xian classical plain flavour. The method that the cruelly oppress of fat uses water to boil not only can stomachic, return the nutriment such as OK and compensatory high grade protein and fatty acid, vitamin, iron.

With makings

Juice of fermented glutinous rice
Grass carp	1
Pickled Chinese cabbage	1 bag (fish of pickled Chinese cabbage is special)
Ginger
Garlic valve
Green Chinese onion
Sweet green
Caraway
Bead of Chinese prickly ash
Gan Gongjiao paragraph
Egg	1
Cooking wine
Pepper
Candy
Salt

Water boils the practice of fish of pickled Chinese cabbage

Grass carp behead is killed clean clean, will whole fish decomposes: the cruelly oppress of part of grass carp large body, inclined razor blade becomes big (not too thin, 0.5CM controls ply had better) ; Get rid of gives end of piscine head, fish and steak to wait to expect as the material that make soup. Ginger is abluent section, green Chinese onion is inclined cut paragraph, garlic valve flay, caraway and shallot are abluent cut paragraph reserve. Wait for piscine sliced meat and end of piscine head fish the material that make soup, add partial Jiang Pian, cooking wine, egg, pepper is caught a little bloat even, drench 1 small spoon is oily slightly quiet place of agitate divide evenly reserves about 10 minutes
Fry boiler to burn hot oiling, chinese prickly ash, will dry red any of several hot spice plants paragraph in sweet fish out of small fire fly into rage, accuse oil to reserve; Stir-fry before stewing of next bead of Jiang Pian, garlic are sweet,
Add right amount clear water, join juice of fermented glutinous rice to boil boil
The infusion in falling the material making soup such as end of piscine head fish boiler gives sweet smell, try next flavour, take into consideration the circumstances adds candy, salt (pickled Chinese cabbage has saline flavour take into consideration the circumstances to add saline) ,
Flourishing fire float is very hot to become angry unripe, have pot, slices of fish meat enters even soup area heat preservation inside arenaceous boiler. The bead of Chinese prickly ash with sweet blast, will dry red any of several hot spice plants paragraph the shop is on slices of fish meat, scatter on cut paragraph chopped green onion, caraway, burn roll oil of 1 big spoon to irrigate drench its go up,

Small stick person

Do fish of good pickled Chinese cabbage, old pickled Chinese cabbage of first selection Sichuan. With the pickled Chinese cabbage that does fish of pickled Chinese cabbage, green vegetables of carapace of formal name bamboo shoot, belong to the mustard family two years foliation uses leaf mustardleaf mustard, the mustard that Sichuan produces, foliaceous stalk fleshy, dish outer leaf is particularly thick, bloat the taste that be soiled gives and the flavour of the pickled Chinese cabbage that fasten the ground are not quite identical, early days will be more agonized, before cooking " fry make " link cannot little, fry can arouse its peculiar fragrance, mouthfeel particularly bright is fragile.

2020-03-01